Pumpkin Ravioli Tradition
Pumpkin Ravioli with Sage Butter Sauce
The leaves are turning gold and red. The summer fruit and vegetables have all been harvested. Halloween officially ushers in the fall season and bright orange pumpkins are everywhere.
It’s time for my granddaughters, Isabelle 8 and Sophia 6, to make our traditional Pumpkin Ravioli. It’s a high point in my autumn calendar and the thought of tender, pumpkin stuffed home made ravioli, dressed in a sage butter sauce has me salivating.
Pumpkin Ravioli
1 1/2 pound pumpkin
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste
Preheat the oven to 350 F.
To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, butter, cheese, sage, nutmeg and salt and pepper to taste.
On a floured surface, roll out the pasta as thin as possible. My stand mixer has a pasta roller attachment, which makes this process much easier. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it.
Bring a large pot of water to a boil. Add a sprinkling of salt.
Place the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Carefully remove with a slotted spoon and drain.
Place in heated serving bowl and lightly toss with sage butter sauce. Correct seasonings, dust with grated Parmesan cheese and serve.
Sage Butter Sauce
4 tablespoons butter
8 sage leaves
1/4 cup grated Parmigiano-Reggiano
In a skillet over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste.
The leaves are turning gold and red. The summer fruit and vegetables have all been harvested. Halloween officially ushers in the fall season and bright orange pumpkins are everywhere.
It’s time for my granddaughters, Isabelle 8 and Sophia 6, to make our traditional Pumpkin Ravioli. It’s a high point in my autumn calendar and the thought of tender, pumpkin stuffed home made ravioli, dressed in a sage butter sauce has me salivating.
Pumpkin Ravioli
1 1/2 pound pumpkin
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste
Preheat the oven to 350 F.
To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, butter, cheese, sage, nutmeg and salt and pepper to taste.
On a floured surface, roll out the pasta as thin as possible. My stand mixer has a pasta roller attachment, which makes this process much easier. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it.
Bring a large pot of water to a boil. Add a sprinkling of salt.
Place the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Carefully remove with a slotted spoon and drain.
Place in heated serving bowl and lightly toss with sage butter sauce. Correct seasonings, dust with grated Parmesan cheese and serve.
Sage Butter Sauce
4 tablespoons butter
8 sage leaves
1/4 cup grated Parmigiano-Reggiano
In a skillet over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste.
posted by Food Flirt | 10:34 AM
4 Comments:
ah, my tradition as well! Love it, love it, love it. But then on Halloween, when guests asked me to make it pumpkin ravioli for 12? Fear of hours and hours in the kitchen prevailed... took me 3 hrs to make enough for 6, using canned pumpkin. Perhaps there's too much wine drinking going on during ravioli-making?
This or butternut squash is one of my very favorite combos with the sage butter sauce. I'm curious though, could you write the directions for making the actual ravioli?
Excited!
Hey there,
I've been wondering who the original food flirt was ... I tried to sign up with that name but had to add my zip code :)
Sounds yummy and comforting! Looks like you make your own pasta?? Do you have the recipe for that? I didn't see it here... THANKS! ~ the fellow food flirt
Yes, I do make my own pasta. Please consult an Italian cookbook for instructions. Don't be afraid to play around with the dough. Size and shape of the ravioli is up to you.
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